Easy Petite Chocolate Cakes

The other night, around 10:30pm, I had a sudden and severe chocolate cake craving. But, I wasn’t feeling like doing a lot of work, making a mess of my kitchen, and eating the cake at 2:00am. And going to the store was definitely out of the question. So, I browsed my cookbooks for something simple and quick to satisfy my craving.

Fortunately, a recipe from Petrossian Boutique and Cafe in the New York Times Dessert Cookbook was just what I was looking for. I had all the ingredients on hand, it was easy to prepare, and it didn’t yield a massive dessert. The only thing I changed was to add chocolate chips to the batter and to cook the cakes for longer so they weren’t gooey in the middle.

This recipe would be perfect for a small dinner party because it makes four small and cute individual cakes. These little cakes bake up in no time, will satisfy the chocolate lover, and are very versatile. I made mine plain, but you could add a dollup of whipped cream on top, ice cream, frosting, chocolate glaze, or even a berry sauce.

I think this just might be the easiest recipe that I’ve posted on my blog so far!

For the Cakes:

  • 6 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 3/4 ounces bittersweet chocolate
  • 1/3 cup sugar
  • 3 eggs
  • 1/2 cup semisweet chocolate chips

To Make the Cakes:

  1. Preheat oven 475.
  2. Butter and flour 4 individual small ramekin dishes, set aside.
  3. Melt chocolate and butter in double boiler, stirring until smooth.
  4. Add sugar and stir until melted, set aside
  5. Beat eggs in a small bowl.
  6. Stir  flour into beaten eggs until smooth.
  7. Whisk chocolate mixture into egg and flour mixture until smooth.
  8. Fold in chocolate chips.
  9. Divide batter evenly among ramekins.
  10. Bake until cakes are puffy, about 12-15 minutes.
  11. Cool in ramekins for 10 minutes, then serve in ramekins or unmold and serve on plates.
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Leave a Reply